The Origin Of Spanish Tapas | Lifescript.com This article has been written by an outside contributor. It has not been reviewed by the LifeScript editorial staff for accuracy. The Origin Of Spanish Tapas An Introduction To Traditional Spanish Tapas By Marissa Brassfield A Reality Check The origin of the word “tapas” is a hotly debated topic. The most widely accepted version holds that tapas originated in Andalusia, a region famous for its sherry wine. Patrons at local bars would cover their glasses with slices of bread between sips in order to prevent intrepid flies from landing in the sweet wine. Bartenders soon put small snacks atop the bread, and tapas, from the Spanish verb tapar meaning to cover, were born. Now tapas restaurants around the world continue the tradition of small, shareable bites to enjoy with wine and friends. Tapas in Spain In Spain, tapas are more of a Spanish way of eating rather than a specific type of cuisine. In Andalusia, people gather in bars to drink and socialize rather than at home. Tapas are not actually served at home or in restaurants, only at bars.

Tapas are part of the tapeo, the tradition of stimulating the appetite with friends while drinking. The tapeo is very similar to that of eating mezedes in the Mediterranean to combat the effects of alcohol. The idea is the same: the celebration of community in a local establishment, of drinking without getting drunk, and of eating flavorful, high-quality fare. Eating Tapas Tapas can be eaten at any time of the day. In Spain, tapas are often enjoyed between the main meals—between breakfast and lunch, between lunch and dinner, and during the bar-hopping that occurs after dinner. To ir de tapas is to visit several different tapas bars to sample the cuisine and drink with friends. Entertaining in the home is quite foreign in Spain, so most socializing between friends happens within local tapas bars. There, people from all ages and classes sit and talk about everything under the sun as they drink wine and eat tapas. Tapas are generally classified not by their food group, but by how easy they are to eat.

Foods that can be easily eaten with the fingers are called cosas de picar, ‘things to nibble.’ Those that require utensils, even if that utensil is as simple as a toothpick, are called pinchos. And tapas that are served in sauce are called cazuelas, or ‘little dishes.’ Cosas de Picar Smaller finger food items include olives, which are typically marinated in olive oil and fresh herbs, and roasted seasoned nuts like almonds or hazelnuts. According to the Food Lover’s Companion, olives come in three basic colors: green, black and red-brown; all come from the same tree. Green olives are olives that have been harvested when they are ripe, but before they change color. Red-brown olives are picked at the peak of their ripeness. Black olives are overripe olives, darkened by oxidation. All olives are soaked and cured in brine before they are served, which alters their flavor somewhat. In general, olives taste sweeter as they ripen. Egg-based tapas are also popular in Spain. Deviled eggs, topped with green olives or anchovy fillets, are another commonly eaten tapa in the south of Spain.

Called huevos rellenos, these hard-boiled beauties have shrimp, chilies or olives added to the yolk mixture in Spain for tapas. No tapas meal would be complete without a tortilla espanola, a cooked egg-and-potato mixture seasoned with onions, olive oil and parsley. Cured meats are always served as tapas. Serrano ham is the most popular variety of cured ham in Spain. Cured in the mountains, this delightful sliced meat goes well with a bit of Manchego cheese or fish and crusty bread. Chorizo, a spicy Spanish pork sausage, is often frequently served. Chorizo accounts for nearly half of Spain’s annual sausage production at 40 percent. The pork is seasoned with garlic and paprika among other herbs and spices. Its color ranges from bright orange to dark brown, and its flavor ranges from mildly spicy to nearly unbearable. Spanish cheeses also make delightful traditional tapas. Foremost in this category is Manchego, a soft, crumbly sheep’s milk cheese that is also frequently sliced thin and marinated in olive oil. Manchego cheese has its own Denomination of Origin in La Mancha and must be made from Manchego sheep’s milk.

Cabrales is another Spanish cheese not to be missed. It is a blue cheese made from a blend of cow, goat and sheep milk. Cabrales is aged in naturally formed limestone caves for six months. For a softer cheese, try garrotxa, a nutty, earthy goat cheese with a green rind. Many of these cheeses are served with membrillo, a thick quince paste whose sweetness complements an acidic cheese perfectly. Pinchos A perfect pincho is anything that can be picked up using a toothpick or skewer. Nearly any food can become a pincho, so long as it is easily eaten without conventional utensils. Common pinchos include crab-stuffed tomatoes, cheesy stuffed peppers and fried potatoes with aioli, an oil-based condiment similar to mayonnaise. Miniature empanadas stuffed with cheese, chorizo or vegetables are also popular tapas; they are fried or baked for a satisfying crunch. Tiny croquettes also frequently make appearances on tapas menus, battered and filled with chicken and ham, seasoned with nutmeg and parsley, and served with aioli for dipping. Sauteed garlic mushrooms, skewered with toothpicks, are also popular tapas.

Cazuelas With cazuelas, unlimited opportunities abound. The key is to create small dishes using local produce and livestock. Think of cazuelas as a main dish, portioned for sharing. Examples include chicken liver or lamb and calf kidneys topped in a sherry-based sauce, pork and veal meatballs, zucchini or eggplant fritters, and fried calamari. Occasionally a pincho like fried cheese or stuffed peppers will be drizzled in sauce, making utensils necessary. Since Spain is almost completely surrounded by water, seafood is common at each tapas meal. Fried calamari, grilled scallops, boiled mussels, and skewers of freshly caught fish are frequent seafood offerings. Anchovy fillets and marinated sardines are also commonly served with a fragrant sauce for dipping. A delicious way to experience fish in Spain is ceviche. This method combines raw fish and an acidic marinade, typically comprised of lime juice, a bit of oil and spices. The acid in the citrus firms the fish and ‘cooks’ it without the flavor changes that occur when fish is cooked at high temperatures. The fish retains almost the same consistency as raw fish.

A newer culinary trend is to serve paella as a tapa. Paella, the Spanish amalgamation of Spanish rice, meat or seafood and vegetables, is more of an entrée than a typical two or three-ounce tapas portion. However, it is now commonly served at tapas restaurants as a shareable dish alongside a more traditional tapas selection. Wine for Tapas When selecting wine to drink with Spanish tapas, it’s up to your personal palate; for the most authentic experience, however, choose a Spanish wine. Sherry wine is the original tapas wine, and if you’re in Spain, Manzanilla wine, but both can be too sweet for contemporary palates. Red wine lovers should try something that’s not too heavy, such as tempranillo, rioja or garnacha. For white wine drinkers, try albarino, Spain’s most popular white wine, or cava, Spanish sparkling wine that is made with the Champagne method. Either white or red Spanish wines will complement the tapas you select, so go with what you like. Traditional Spanish tapas are tasty treats that have evolved into an entire cuisine.

Whether you plan to serve tapas at your next party or are planning a trip to Spain, learning how tapas are served and eaten offers a great lesson in culture. What’s Your Ethnic Foods IQ? Take-out may be your middle name, but how much do you really know about your favorite ethnic foods? Sushi... Chinese... Mexican... Although most restaurants have a menu chock full of mouthwatering meals, do you stick to the same old fare because you don't know any better? Take the ethnic foods IQ quiz to broaden your horizons and please your palate. Rate This Article All About Tapas : The Reluctant Gourmet G. Stephen Jones • September 16, 2012 • 3 Comments What is tapas? – Where did it originate? – What does the word tapas mean? This article was sent to me from Steve and Carole at Proper-Spanish-Tapas.com. Their web site is dedicated to describing the history of this famous Spanish cuisine and provide recipes, ingredients, cooking methods and lore. If you are interested in learning more about Tapas, this is a great start. What is tapas?

Tapas is simply a small snack or appetizer taken with a drink or two at lunchtime or in the early evening before the main meal. The Spanish generally won’t drink without eating something and originally these small snacks were given free to anyone who bought a drink. Now almost all bars will charge you for anything other than maybe a bowl of olives. The Origins The origins of tapas are the subject of many an argument in the local bar. (It seems to depend on which area of Spain you are from!) It is said that the first Tapas was simply a hunk of bread which was placed over the glass to keep the flies out. Hence the word ‘tapas’ was born. Tapa literally meaning ‘cover’ or ‘lid’. In the beginning somewhere must have been the humble olive. What better accompaniment to a glass of dry fino sherry? Or perhaps some almonds; fried in olive oil, sprinkled with salt and served while they’re still hot? These are the original tapas; the simplest of foods, requiring little or no preparation. As the tradition developed, tapas became more of an elaborate event, with each region developing their own specialties.

They were still ‘little dishes’ but the personalities of thousands of bar owners has stamped them with the identities that they have today. Such is the diversity of tapas that in bars all over Spain and the world you can order virtually anything that takes your fancy. From an exotically-flavored, spicy Moorish dish to a simple bowl of olives, the choice is entirely yours. But oh, my friend, what a choice it is! How about a plate of succulent, wafer-thin slices of serrano ham or jamon iberico? If you haven’t tried this yet then you have missed out on one of life’s gastronomic pleasures. It truly is heaven on a small plate! A glass of Manzanilla sherry with some salty and nutty Manchego cheese is very popular with the Spanish locals. It doesn’t come much simpler and it takes some serious beating. All these wonderful flavors and we haven’t even started cooking yet! Types of Tapas Spain’s landscape is extremely diverse and covers areas such as mountain ranges and dusty plains, olive and fruit groves plus fertile orchards and rich arable lands. Spain also has climate extremes.

Regions that are cold and wet, regions that are hot and dry, and just about everything in between. It has a huge coastline, facing both the Atlantic ocean and the Mediterranean sea. Hardly surprising then, that the cuisine of its coastal regions is very heavily based on fish and seafood. The northern coastal regions have both fish and seafood from the Atlantic ocean and some of the finest cattle, sheep and dairy foods in Spain. The climate here is relatively cold and wet so recipes tend to be hearty, warming and filling. The hot southern coastal region is the land of olives, olive oil and sizzling fried fish from around the long coastline. The food of the eastern coast is exciting and richly varied. Here there are groves of oranges and almonds, large market gardens, rice fields, aromatic herbs and noticeable similarities with French Mediterranean food. The western and central areas are lands of hardy countrymen, lamb and pig roasts and simple hearty cooking with many stew-type dishes. Also from here comes Spain’s best-known cheese: Manchego, as well as many other sheep’s’ milk cheeses. Are there Holiday Tapas? There are no particular special holiday tapas dishes. They are served all the year round in the same form.

History Tapas has evolved throughout the country’s long history through the incorporation of many ingredients and influences from different cultures and countries. The east coast was invaded by the Romans, who introduced the olive and irrigation methods. The invasion of the north-African Moors in the 8th century also brought olives to the south, as well as almonds, citrus fruits and fragrant spices. The influences of their 700 year occupation remain today, especially in Andalucia. The discovery of the New World brought with it the introduction of tomatoes, sweet peppers (capsicums), chili peppers, beans and potatoes. These were readily accepted and easily grown in Spain’s ideal micro-climates. Ingredients Spanish food, and especially tapas, is based on simple methods and the imaginative use of seasonal vegetables and local ingredients. You can make your tapas with anything you like, there are no ‘specific to tapas’ ingredients. Although to fully experience Spanish tapas at its best you should try a few of the classic dishes like tortilla (omelet), albondigas (meatballs) and calamari (squid). Tapas is essentially hearty and unpretentious. Ingredients are fresh, flavors are robust and recipes are easy.

Preparation and presentation is generally pretty straightforward. Why do they eat this way? Tapas is essentially a style of eating rather than a form of cooking. It means sociability, friends and family. People of a like mind talking and drinking in a relaxed atmosphere while nibbling away on little bites of intense flavour.You can keep it simple or you can make it as complicated as you like but whichever way you prefer it, tapas is best served with an early evening drink among friends and lively company. You will not, I promise you, find a more pleasurable and flavor-filled experience anywhere in the world. Wherever you live, these ‘little dishes’ will give you a tasty little mouthful of Spain. So sit back, take your time and enjoy your tapas to the full. There is no better way to sample the real essence of Spanish life and culture. What are Spanish Tapas? Overview, Origin & Recipes By Lisa & Tony Sierra Updated December 17, 2016. Tapas are snacks, canapés or small plates that originate in Spain. But many people don't realize that tapas come in many different forms and can vary greatly throughout Spain-- even from town to town! Still confused about what exactly tapas are?

Read on! What's in Tapas? There's really no definitive answer, as it depends on who you ask! In Spain, tapas can include practically anything-- from a chunk of tuna, a cocktail onion and an olive skewered on a long toothpick, to piping hot chorizo sausage served in a small clay dish, to a gourmet slow-cooked beef cheek served over a sweet potato puree. Tapas are served day in and day out in bars and cafés throughout Spain-- though each has a different interpretation of the word and different prices. Though the concept of tapas varies throughout the country, they are so much a part of the culture and social scene that the Spanish people even use the verb tapear, which means to go and eat tapas! Tapas keep the Spanish fueled for their long journeys from bar to bar before their midday meal, as well as in the evening before dinner. continue reading below our video Knives: You're Doing it Wrong Are Tapas Included With the Cost of a Meal?

In most regions of Spain, you must order and pay for your tapas, which may be listed on the menu under the tapas section or column, or called a ración, which is a larger serving and meant to be shared. The price of a tapas portion varies enormously and generally depends on the size of the tapas served and the ingredients used (simple fried chorizo versus grass fed beef, for example). Yet, in the most traditional Spanish cities, you aren't charged for tapas -- you get a free tapa with the price of your drink! Popular cities with this practice include Madrid (only in the city's most traditional tapas bars), Alcalá de Henares and Granada. The Origin of Tapas There are several stories about the origin of tapas, which are a part of the folklore. One legend involves King Alfonso X, El Sabio or “The Wise One,” who made sure that Castilian taverns serving wine always accompanied it with something to eat so that the wine would not go straight to the clients' heads (and potentially cause rowdiness and disagreements).

Another story claims that while on a long trip, King Alfonso had stopped to rest in the town of Ventorillo del Chato in the southern province of Cádiz, and he ordered a glass of jerez or sherry . There was a gusty wind, so the innkeeper served him his glass of sherry covered by a slice of ham to prevent the sherry from getting dirty with sand in the air. King Alfonso apparently liked it, and when he asked for a second glass, he requested another tapa (which means 'lid' or "cover") just like the first. Prepare one or several tapas, then enjoy them like the Spanish do – with a big glass of wine and a relaxed attitude. Qué rico! Top Spanish Tapas Recipes to Try at Home A Brief History of Tapas | Pita Jungle Order Online A Brief History of Tapas Tapas are becoming ever more popular in the U.S., as tapas bars are springing up in cities across the nation. However, many Americans don’t exactly know what tapas are - or how they originated. Tapas are small plates of food that are served between meals and often accompanied by alcohol.

Tapas originated in Spain, where according to legend, King Alfonso 10th, The Wise King of Spain, had once been stricken with a serious illness which only allowed him to take in small portions of food with small amounts of wine. After recovering from his illness, the king issued a decree that no wine should be served at inns unless it was served with food. A variation on the legend suggests that the decree was actually ordered to prevent peasants, who could often not afford both wine and food, to drink on an empty stomach instead of buying something nourishing to eat. Other historians believe tapas may have originated with farmers and field workers who consumed small meals accompanied by wine throughout the workday to provide much-needed energy between meals. No matter what their origin, tapas are the perfect way to experience the flavors and rich culture of Spain. In Spain, tapas are seldom served without alcohol. They are not meant to be a meal in themselves. There are no tapas restaurants - only tapas bars. Tapas are small plates of food to be consumed with wine or other alcohol at a drinking establishment.

Tapas can literally be any type of food - from nuts, olives, and assorted cheeses to roasted meats and stews - so long as the dish is served on a small plate accompanied by alcohol. The most important thing about “tapeo” (the art of eating tapas) is the gathering of people to socialize as they drink and eat. In Spain, tapas bars are lively environments filled with much conversation and laughter. Now, the tapeo continues at Pita Jungle! Pita Jungle now offers a variety of tapas during happy hour. Our happy hour tapas menu includes a mixture of traditional favorites, like hummus and baba ganoosh and more creative dishes, like garlic lemon chicken with pine nuts and shrimp in ajo sauce. Happy hour begins at 3 p.m. and reverse happy hour starts after 9 p.m. at most locations. Visit to find a tapas menu and happy hour schedule for the Pita Jungle location nearest you. If you are looking for tapas in a fun, casual and artsy atmosphere, visit a Pita Jungle near you: Join the Pita Jungle Circle ~ © 2017 Pita Jungle. All Rights Reserved. Privacy Policy .

PRIVACY POLICY Pita Jungle is committed to protecting the privacy and security of its online visitors. Pita Jungle will not sell, trade, or rent personal information obtained through our website to others in any way. If you have any questions about this Privacy Policy, the practices of this site, or your dealings with this website, you can contact friends@pitajungle.com . Tapas origins and influences Contact us Tapas origins and influences The origin of tapas is the subject of many an argument in the local bar. It is said that the first tapa was simply a hunk of bread which was placed over the glass to keep the flies out. Hence the word ‘tapas’ was born. Tapa literally meaning ‘cover’ or ‘lid’. In the beginning somewhere must have been the olive - plain and simple, on its own. What better accompaniment to a glass of dry fino sherry? Or perhaps some almonds; fried in olive oil, sprinkled with salt and served while they’re still hot? These are the original tapas; the simplest of foods, requiring little or no preparation. As the tradition developed, tapas became more of an elaborate event, with each region developing their own specialities.

They were still 'little dishes' but the personalities of thousands of bar owners all over Spain has stamped them with the identities that they have today. Spain's landscape is extremely diverse and covers areas such as mountain ranges and dusty plains, olive and fruit groves plus fertile orchards and rich arable lands. Spain also has climate extremes. Regions that are cold and wet, regions that are hot and dry, and just about everything in between. It has a huge coastline, facing both the Atlantic ocean and the Mediterranean sea. Spain's fishing industry is one of the most active, and pro-active, in Europe. Hardly surprising then, that the cuisine of its coastal regions is very heavily based on fish and seafood. A brief history. Age-old regional methods and local ingredients have been influenced throughout the country's long history by the incorporation of many ingredients and influences from different cultures and countries. The east coast was invaded by the Romans, who introduced the olive and irrigation methods. The invasion of the Moors also brought olives to the south, as well as almonds, citrus fruits and fragrant spices. The influences of their 700 year occupation remain today, especially in Andalucia.

The discovery of the New World brought with it the introduction of tomatoes, sweet peppers (capiscums), chilli peppers, beans and potatoes. These were readily accepted and easily grown in Spain's ideal micro-climates. Spanish food, and especially tapas, is based on simple methods and the imaginative use of seasonal vegetables and local ingredients. Tapas is essentially hearty and unpretentious. Ingredients are fresh, flavours are robust and recipes are easy. Preparation and presentation is generally pretty straightforward. You'll find no 'pan-fried' this and 'sun-blushed' that here, my friend. The success of a dish is purely down to one basic rule: whether or not it tastes good. Which, I hope you agree, is how it should be.

The origins of the Spanish tapas - Vintage Travel Blog FAQ The origins of the Spanish tapas Hayden October 8, 2010 Holiday tips , Holiday tips and advice , Things to do in Andalucia , Things to do in Catalonia , Things to do in Costa Brava , Things to do in Costa Del Sol , Things to do in Galicia , Things to do in Majorca , Things to do in Mallorca , Things to do in Menorca , Things to do in Spain Andalucia has played an essential role in the most spectacular chapters of Spanish history. It is a region characterised by extreme variables in landscape and climate. But what really makes Andalucia stand out from other Spanish regions, is the tasty snacks they compassionately provide for free in many of the bars when you order a drink – universally known as “tapas”. Where does Spanish Tapas originate from? The Spanish word “tapa” actually means “lid” or “cover” so how does this relate to food? There are several interesting accounts… One belief is that the etymology of the word tapa comes from placing an item over the top of a drink to protect it from flies.

Somewhere in time it became custom to place small pieces of food on top of the lid and henceforth tapas was born. Another story is that “tapas” originated around the sixteenth century, when several inn keepers in Castilla discovered that they disguise the taste of bad wine by accompanying the drinks with strong smelling cheese. The most common theory is that tapas was born when King Alfonso the Tenth (known as The Wise) became ill and had to take small bites of food with some wine. Once the King had recovered from the afflicting disease, he decreed that no wine was to be served in any of the inns unless accompanied with something to eat. This was a wise precaution to counteract the adverse effects of alcohol. Once the “botillerias” (bottle shops) and taverns became established throughout Spain, the King’s decree remained in place. Whichever theory you believe, the tradition of tapas spread throughout Spain and continues in many countries worldwide today. But if it is authentic tapas you desire, served in the traditional way “para gratis”, then the province of Granada in perhaps the best place to experience a taste of bona fide Spanish dishes from ambiguous beginnings.

Return to topics » Spain In Spain, an appetizer, called an entremése, is a complement to a meal while a tapa is something altogether different. Although an entremés can be the same little food that a tapa is, it is served differently. It is literally the appetizer coming before the first course. Tapas, on the other hand, are not appetizers. They are tiny plates of food served in bars all over Spain to accompany drinks. Tapas are not so much a kind of food as a Spanish way of eating. Strictly speaking, they are an Andalusian way of eating because Andalusia is truly the home of tapas. It seems as if any kind of food can be a tapa, so long as it comes out of the kitchen of a bar on a small plate. A step into a Spanish tapa bar is a wonderful experience even if you don�t speak Spanish. It�s lively and animated as Spaniards like to talk and you may be approached by patrons wishing to practice their English. Spaniards go to tapas bars before lunch and before supper to meet friends, to converse, and to watch.

It�s hard to think of a tapas bar as an eating establishment because it functions more like a trysting establishment. Conversation ranges from the mundane to the philosophical, and the food ranges from the simple toasted almond to the complex callos (stew). You will be able to taste snippets of a huge variety of foods just as you would hear snippets of conversation perhaps about the lottery, bullfighting, the local team, or the local politics. Tapas are never served at home or in restaurants. Spaniards, when not enjoying a home cooked meal, will leave their homes as evening descends to spend a night out with their friends. They meet first at tapas bars, where they may bar hop, eating and drinking different tapas before they settle into their restaurant for the evening. The word tapa means lid. It was thought that the plate acted like a lid on top of the mug or glass (to keep out dirt, dust, and insects) in bars that originally offered food, probably to attract customers. Anna MacMiadhach�in, in her Spanish Regional Cookery, speculates that they are a legacy of the Arab presence in Spain, when, she says, the serving of alcohol was forbidden except with food.

This explanation doesn�t make too much sense because the Koranic prohibition against alcohol was total. On the other hand, Muslims were drinking wine over the ages in spite of the prohibition as we know from the centuries of delightful poetry in Arabic about the glories and virtues of wine. Although tapas might have roots in the Arab era, they are today not philosophically related to the similar seeming meze of the Near East. Tapas, unlike meze, are not meant to replace dinner. Originally, tapas were small plates of food that were set down for customers without charge, but soon restaurants and bars came to charge for the food. Tapas are also never served at home; they are always foods served at eating establishments. Eating tapas is part of the tapeo, the tradition of stimulating the appetite with friends while trysting and drinking an aperitif. The art of the tapeo, Alicia Rio, a Spanish food writer, tells us, �is like a baroque, sybaritic game, as it pleases the five senses by means of multifarious smells, friendly pats on the back, the sight and beauty of the streets.

It induces states of inspiration and delight, it gives rise to witty banter on trivial topics and the interchange of snippets of juicy gossip.� Tapas can be grouped into three main categories, according to how easy they are to eat: cosas de picar, pinchos, and cazuelas. Cosas de picar (meaning �things to nibble�) basically refer to finger food, the most famous being the olive-the quintessential Spanish and, in fact, Mediterranean finger food. If a utensil (like banderillas, decorated toothpicks that get their name because they look like the darts used in a bullfight) is required to eat the food, the tapa is called pinchos. Cazuelas (little dishes) are tapas that usually come in sauce, for example, alb�ndigas (meatballs) or shrimp fried in garlic. All regions of Spain have tapas, although Catalonians have not traditionally eaten tapas and do so now only because of the unification of modern Spain. The Catalans were gastronomically closer to the French and Italians than to the Spanish.

The Basques call their tapas pintxos from the Spanish word pinchar, to prick because they were once always served with toothpicks to pick them up. The Spanish proverb comiendo, comiendo el apetito se va abriendo--appetite increases with constant eating, might give you a better idea of what lies behind the culinary experience of Spain. (Photo: a tapas bar in Seville) In Spain, tapas bars are called tasca and it is difficult to convey the exuberant liveliness of a tapas bar because they are not just about drinking wine and fine sherry and not just about eating little foods. A tapas bar is more a window into the Spanish soul and the Spanish gastronomic mentality. They are egalitarian places where people of all classes will congregate. Children are welcome. Tradition has it that the art of tapas had its beginning in Andalusia. Some of the most memorable tapas bars I�ve been to were indeed in Andalusia, especially in Seville. I remember the low yellow light, the wood tables and wood walls, sawdust on the floor, but not everywhere.

Elegant men, beautiful women, scruffy students, a tourist here and there, old folks and young ones, they all are denizens of the tasca. The raucous conversation surrounds you, conversation about the bullfight, the soccer team, national politics, a business deal, the exams, the lottery and it goes on and on, fine dry sherries drunk with countless tapas. Pedro Soleras, a journalist with El Pa�s in Madrid offered that �the tapa, invented in an age less obsessed with productivity, is a trick for spinning out your drinks without getting drunk.� History of Tapas No products in your shopping cart. History of Tapas Nobody really knows the true origin of tapas although there are many theories and historical figures involved around various stories, the origin of Spanish tapas remains a mystery to this day and it can be left to the individual as to which theory they find the most plausible. The first thing to recognize is that three kings are involved in the whole tapas theory, not the “Los Reyes Magos” on January 6th where the kings deliver presents to the children but another three kings of old namely, King Alfonso X, King Alfonso XII and King Felipe III.

One of the more popular origins lies with King Alfonso X who reigned over Castille in the Thirteenth century. It is said that the king had become very ill and as a result was only permitted to eat small bites of food and a little red wine throughout the day. Eventually the king recovered from his illness and immediately declared that no inn in Spain was to serve wine unless it was served with a little bite to eat. There is certainly truth in the fact that small bites of food served with every glass of wine or glass of beer absorbs alcohol. This appears to have been recognized by king Felipe the third who, over time noticed that the work rate and performance of his subjects was suffering due to the fact that they were inebriated after consuming generous rations of alcoholic beverages. The kings’ problem became particularly prominent during the winter months when more wine was consumed to “warm up”. Tackling what must have been a rather annoying issue the king began to order small plates of food such as bread and cured ham to help absorb the wine thus increasing the work rate of his subjects. King Alfonso the twelfth also had a practical solution to a problem which occurred whilst on route through Cadiz in Andalucia.

The province of Cadiz lies near the southern Andalucian coast and as such is quite windy. The story goes that king Alfonso had stopped outside a tavern and was given a goblet of wine from the tavern owner along with a slice of bread and cured ham, because the wind was blowing up the sand the king placed the bread and ham on top of his goblet to prevent the sand from spoiling his wine. Upon ordering again the king then asked for another “tapa” to cover his wine. Another somewhat far-fetched theory with the same thinking as king Felipe is that it was the Spanish army that invented tapas. Why? To prevent the soldiers from coming home drunk after a night out and subsequently suffering from hangovers the next morning thus reducing their performance . . . It is indeed very true that in Spain if you go bar hopping it is not as easy as one might think to “get drunk” as you are constantly filling your belly and absorbing the alcohol. Lastly we have the old story from workers in the campo (farm workers). It is said that working in the fields after a large meal at lunchtime was near impossible so farm workers took small portions of food that they would eat throughout the day thus not working on a heavy stomach.

There were no lunchtime break in those days just regular short breaks in which the workers enjoyed some wine and of course tapas. These small dishes would take the form of olives, cheese, slices of serrano ham or cured sausage. There is a more practical theory of course and that is that in days gone by the goblet of wine or beer was “covered” to prevent natures most annoying invention – the Spanish fruit fly from landing in what was at the time a valuable and savoured beverage. No matter which legend or theory you believe is the most plausible one thing is true and that is tapas are still very much alive in the Granada region of Spain. A small plate of food to accompany your glass of wine of beer which can range from a simple plate of salted almonds, Serrano ham on bread to a serving of paella or garlic prawns. True Spanish tapas are free, gratis, no charge and will, in most cases follow your beer or glass of wine. The region of Granada is one of the only remaining parts of Spain where tapas are served free with your drink.

See How Tapas Have Evolved >>> More recently with the advent of the celebrity chef, cooking programs and “tapas bars” the legend has become somewhat of a business. There is of course nothing wrong with that but with tapas becoming more and more elaborate, larger and expensive one can truly appreciate the old Andalucian culture of tapas when enjoying a lazy afternoon outside a bar in Granada or Seville. Tapas are also a social event, in fact Spaniards do not tend to have tapas in their own homes, tapas are, all about friends and gathering socially to enjoy a drink or two and have a bite to eat. You never know what tapas you will receive, you can order tapas in many bars throughout the Granada region but waiting to see what you get with your first beer adds that little bit of excitement to the afternoon, it is purely up the bars discretion whether you get tapas at all or indeed what kind.

Weekends are a favourite time for tapas as this is when the bars come alive, in many places you can admire the bain marie’s behind the hot counter brimming full of clams in tomato salsa, paella and a whole range of speciality dishes conjured up by the resident chef or “cocinero”. In rural bars (and all over Andalucia) “jamon” is a firm favourite, an economical way of serving delicious finger food, more often than not the barman will seemingly disappear to the other end of the bar, give a his knife a quick sharpen and carve off a few slices of ham before putting it on a plate and placing it conveniently next to your glass. Orce tapas: The village of Orce pronounced (or-thay) is your typical white washed village high up in the Altiplano in Granada province. Orce also boasts seven bars which, for a small “pueblo blanco” with a population of only 1200 is quite a few!

Using Orce as a typical example of an Andalucian village here is a short list of some of the more delicious weekend tapas which you may (or may not) expect upon visiting a rural village bar in Andalucia. Serrano ham and almonds Patatas Bravas (Potatoes in brava sauce) Spanish Tortilla (Spanish omelette) Gambas al pil pil (chili garlic prawns) Marinated anchovies Braised chorizo in red wine Serrano ham croquettes Pork in sherry Whether we have to thank a Spanish King from centuries ago, the army or farm labourers tapas have become embedded in Andalucian culture and are still available in bars today throughout Granada, a tradition that is enjoyed by Spaniards and tourists alike every day. What Are Tapas in Spanish Cuisine? By Damian Corrigan Updated May 16, 2016. Going for tapas is one of the most popular activities for visitors to Spain. But there's a lot of misunderstanding about what exactly tapas means. It's generally understood that a tapa is small, but after that, confusion abounds.

See also: These are the Best Cities for Tapas in Spain Is 'tapas' plural or singular'? In Spanish, you can have one 'tapa' and two or more 'tapas'. The word is undoubtedly plural. So why have I used it in the singular throughout this article? In English, linguistically speaking, 'tapas' is used like 'a la carte'. The word 'tapas' in English is treated as a concept, always written with the 's'. I don't think it's used as a plural in English. If it were, my dictionary would include the word 'tapa', but it doesn't, and the 's' at the end of 'tapas' would be pronounced /z/ not /s/ (think how you pronounce the 's' in 'bananas' or 'zebras'). So when you're in Spain, feel free to say 'I'm not very hungry, I think I'll get one tapa', because that is how it would be used in Spanish. continue reading below our video America's Best Foodie Cities But, in the English language it's fine to use the word 'tapas' as a singular word.

There are a number of myths about what tapas is all about. Here are just a few: What Tapas is Not Tapas is not a particular type of food. Anything can be tapas - paella, croquettes, ham and cheese on toast, truly anything. As long as it is small and served with your drink (either free or at a surcharge), it is tapas. Read more about free tapas in Spain It doesn't even have to be Spanish - in Granada there are a number of Morrocan bars that offer cous cous, falafel and kebabs as tapas. Tapas is not a starter. If you start eating tapas , you finish eating tapas, and you don't stop until you're full. Tapas is not a collection of small dishes brought out on a platter and eaten as a main course. The Spanish have a word for this - 'tabla'. The Meaning of the Word Tapas A 'tapa' is a 'lid' or 'cover'. In the early days of tapas, a slice of cheese or ham was given with your drink and placed over your drink. There is some debate over why exactly this was done: To keep out the flies.

To hide the smell of the bad wine. To keep the wind from blowing your drink everywhere. I prefer the first explanation - a piece of ham will only hide the smell of the wine until you take it off to take a drink, while if there was a strong wind, surely the first thing to go flying would be the tapas! There is another explanation which differs from the above. It is said that there was once a sick king - which one exactly differs according to who is telling the story - who couldn't drink alcohol without taking some food with it. He issued a royal decree that insisted that everyone should take food with their drinks. A slight variation of this one is that the benevolent king simply insisted that food should be taken with any drink out of concerns for the health issues associated with drinking on an empty stomach. See also: 11 Things the Spanish Claim They Invented Tapas in Spain Today So, with all the myths about tapas out of the way, this is what tapas is today. A tapa is invariably a small dish of something edible. It may be a smaller version (normally a quarter version) of something else on the menu or it may be sold exclusively as tapas. The tapas may or may not be free.

Unfortunately the days of free tapas are over in much of Spain. Read more about where you can still get Free Tapas in Spain . If the tapas is given to you without you having asked for it, it will be free. If you are invited to "go for tapas", you'll be visiting lots of bars and probably only taking a single tapas in each. If you are unfamiliar with the city you are in, you may be apprehensive about moving on from a bar you have found that you like, for fear of not finding another one as good. In which case, I would suggest taking a Tapas Tour in Spain instead. Led by a local expert, you will be taken to a number of tapas bars, sampling a dish and a drink in each one. Decipher those unintelligible menus with this glossary of popular Spanish food. Print it out and put it in your wallet before you go - you'll be thankful for it when you're trying to avoid ordering the snails!

Glossary of Common Tapas Dishes Allioli - Garlic mayo, no matter how ‘traditionally Catalan’ the waiter tells you it is Albóndigas - Meatballs Chorizo - Spicy sausage Gambas - Prawns, often fried in garlic (al ajillo) Gazpacho - often unappetizingly described as a cold soup, but perhaps more accurately referred to as a liquid salad Jamón Serrano/Iberico - cured ham. A national obsession. Melón con jamon Serrano is not a typo – it really is melon and ham. Lomo - Pork loin History of Spanish Food - Spanish Culture Spanish Culture Food Customs History Tapas Rice Churros Tortilla Recipes International Food History of Spanish Food The succession of cultures that one-by-one set foot on the Iberian peninsula have each left a lasting mark on every facet of Spain's culture: language, music, art, architecture and, of course, food. In fact, many people are surprised to learn just how much of a delicious melting pot Spain really is. Geography of Spanish Food The basis of the history of Spanish food of course has to do with its geographical situation.

First of all, the country is located on the Iberian peninsula and is therefore almost entirely surrounded by the waters. Naturally, due to this fortunate location, seafood forms one of the pillars of Spain's gastronomy and categorizes the country as having a Mediterranean diet. The rest of Spain is a diverse terrain made up of mountain ranges, lush pastures, fertile farmgrounds, extensive coastlines and more, which together provide quite the variety of fresh products. For example, Spain's famous hams are cured high in the mountains, vineyards and olive groves sprawl across expanses of land, and fresh fruits and vegetables hail from throughout the country. Cultures Throughout the History of Spanish Food Endless cultures, as they passed through or settled in Spain, have influenced the history of Spanish food. The Phoenicians left their sauces, the Greeks introduced Spain to the wonders of olive oil, and Romans, Carthaginians, and Jews integrated elements of their own cooking into that of Spain. However it was the Moors who, during their centuries of reign, most impacted Spanish gastronomy. They introduced fruits and light seasonings into the Iberian diet, as well as combinations of fruits and nuts with meats and fish.

Rice- a genuine staple of Spanish gastronomy- and therefore Spain's vast array of rice dishes, come straight from the Moors, as does the use of saffron, cinnamon, and nutmeg. As you eat gazpacho on a hot summer day, thank this clearly gastronomically talented Moorish culture, as it too comes straight from them. Conclusion? Ironically enough, the foods we consider to be "typically Spanish" would either not exist or would be extremely different without the intervention of so many cultures into the history of Spanish food. The Americas' Impact on the History of Spanish Food Along with its obvious historical impact, the discovery of the Americas with Christopher Columbus' famous 1492 voyage resulted in the addition of more important elements to the history of Spanish food. As of 1520, foods from the new lands arrived in Spain and immediately began to integrate themselves into the Spanish diet. Amongst the many products that crossed the Atlantic and arrived on Spanish turf, tomatoes, vanilla, chocolate, various beans, and potatoes - which surprisingly arrived in Spain before arriving in Ireland- are all staples of today's Spanish kitchen. More About Spanish Food...

Question: In food, from which country do 'Tapas' originate?
Answer: SPAIN